📝 About This Recipe
This low-carb masterpiece reimagines the iconic New York street fair classic by focusing on the deep, savory caramelization of high-quality pork and the natural sweetness of blistered peppers. Without the distraction of a heavy roll, the nuanced flavors of fennel-scented Italian sausage and aromatic garlic truly shine in a rich, concentrated pan sauce. It is a vibrant, one-pan wonder that delivers a satisfying punch of protein and healthy fats, making it a staple for any sophisticated keto kitchen.
🥗 Ingredients
The Proteins
- 1.5 lbs Italian Pork Sausage Links (mixture of sweet and hot, or all sweet)
- 2 tablespoons Avocado Oil (or any high-smoke point oil)
The Aromatics and Vegetables
- 2 large Red Bell Pepper (cored and sliced into 1/2-inch strips)
- 1 large Yellow Bell Pepper (cored and sliced into 1/2-inch strips)
- 1 large Green Bell Pepper (cored and sliced into 1/2-inch strips)
- 1 large Yellow Onion (halved and thinly sliced into half-moons)
- 4 cloves Fresh Garlic (thinly sliced or smashed)
Seasonings and Finishing
- 1 teaspoon Dried Oregano (preferably Sicilian or Greek)
- 1/2 teaspoon Red Pepper Flakes (adjust to heat preference)
- 1/4 cup Chicken Bone Broth (to deglaze the pan)
- 1 tablespoon Red Wine Vinegar (for a bright acidic finish)
- 1/4 cup Fresh Parsley (roughly chopped)
- to taste Kosher Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Place a large, heavy-bottomed cast iron skillet or stainless steel pan over medium-high heat and add the avocado oil.
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2
Add the whole sausage links to the skillet. Sear them for about 3-4 minutes per side until they are deeply browned and have developed a crisp exterior. They do not need to be cooked through yet.
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3
Remove the sausages from the pan and transfer them to a cutting board. Let them rest for 2 minutes, then slice them on a bias into 1-inch thick rounds.
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4
In the same skillet (don't wash it!), add the sliced onions and a pinch of salt. Sauté for 3-4 minutes until they begin to soften and pick up the brown bits (fond) from the sausage.
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5
Add the red, yellow, and green bell peppers to the skillet. Increase the heat slightly and cook for 6-8 minutes, stirring occasionally, until the peppers are tender-crisp and showing charred edges.
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6
Create a small well in the center of the vegetables and add the sliced garlic, dried oregano, and red pepper flakes. Toast for 1 minute until fragrant.
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7
Return the sliced sausages and any accumulated juices back into the skillet with the vegetables.
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8
Pour in the chicken bone broth. Use a wooden spoon to scrape the bottom of the pan vigorously to release all that concentrated flavor into a light sauce.
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9
Reduce the heat to medium-low, cover the pan, and simmer for 4-5 minutes to ensure the sausages are cooked through and the flavors have melded.
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10
Remove the lid and drizzle the red wine vinegar over the mixture. Toss everything together one last time to coat.
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11
Season with additional salt and freshly cracked black pepper to taste.
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12
Garnish generously with fresh parsley and serve immediately directly from the skillet for a rustic presentation.
💡 Chef's Tips
For the best flavor, look for 'Old World' style sausages from a local butcher that don't contain sugar or fillers. Don't rush the onion sauté; getting a little golden color on the onions provides the base sweetness for the entire dish. If you find the pan getting too dry before the peppers are soft, add a splash of water or more broth to keep the steam going. Slicing the garlic rather than mincing it prevents it from burning and provides lovely little 'chips' of flavor throughout the dish. If you prefer a thicker sauce, you can stir in a tablespoon of cold butter at the very end after turning off the heat.
🍽️ Serving Suggestions
Serve over a bed of buttery cauliflower rice to soak up all the pan juices. Top with a dollop of fresh ricotta or a sprinkle of aged provolone for an extra creamy keto fat boost. Pair with a crisp, dry Italian Pinot Grigio or a light sparkling water with lemon. Accompany with a simple arugula salad dressed in lemon juice and olive oil to cut through the richness of the pork. For a brunch twist, top a leftover portion with two over-easy fried eggs.